Sure, let’s delve into the details of making Crab Rangoon and its accompanying sauce for a crowd of 30. This Asian-inspired dish is not only delicious but also perfect for large gatherings, making it an ideal choice for parties, potlucks, or any occasion where you need to feed a hungry crowd. With its crispy wonton wrapper and creamy, savory filling, Crab Rangoon is sure to be a hit with both kids and adults alike. And with a homemade sauce that perfectly complements the flavors of the Rangoon, you’ll have everyone coming back for more.
To begin, gather your ingredients. For the Crab Rangoon, you’ll need:
- 1/2 cup of cream cheese, at room temperature
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 cups of canned crab meat, drained and flaked
- 1/4 teaspoon of spice (optional, adjust to taste)
- 1/2 teaspoon of Worcestershire sauce
- 1 egg, separated
- 6 green onions, finely chopped
- 6 cloves of garlic, minced
- 2 packages of wonton wrappers (about 60 wrappers in total)
And for the sauce, you’ll need:
- 1/2 cup of vegetable oil
- 1 cup of ketchup
- 1/4 cup of white vinegar
- 1/2 cup of honey
- 2 tablespoons of lemon juice
- 2 tablespoons of soy sauce
- 2 tablespoons of Worcestershire sauce
- 1 sweet onion, grated
Now, let’s get cooking! Start by preparing the Crab Rangoon filling. In a large mixing bowl, beat the room temperature cream cheese until smooth. Then, stir in the canned crab meat, salt, pepper, spice (if using), Worcestershire sauce, egg yolks (reserve the egg whites for later), chopped green onions, and minced garlic. Mix everything together until well combined and creamy.
Next, it’s time to assemble the Crab Rangoon. Lay out the wonton wrappers on a clean, flat surface. Place a teaspoon of the filling in the center of each wrapper, towards the bottom half. Using your finger or a pastry brush, moisten the lower two edges of the wrapper with the beaten egg whites. Then, fold the wrapper over the filling to create a triangle, pressing the edges together to seal. Be sure to remove any air pockets as you seal the edges to prevent the filling from leaking out during frying. Once sealed, brush a little more beaten egg on the edges and pinch them together to seal securely. You can also give the edges a slight twist for added flair.
While you’re assembling the Crab Rangoon, you can also prepare the sauce. In a medium bowl, combine the vegetable oil, ketchup, white vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce. Mix everything together until well blended. Then, add the grated sweet onion to the sauce and stir until evenly distributed. This sauce adds a tangy, slightly sweet flavor that complements the savory Crab Rangoon perfectly.
Now it’s time to fry the Crab Rangoon. Heat oil in a wok or deep fryer until it reaches a temperature of 360-375 degrees Fahrenheit. Carefully slide the assembled Crab Rangoon into the hot oil, making sure not to overcrowd the pan. Fry the Rangoon in batches until they are golden brown and crispy, about 3 minutes per batch, turning once to ensure even cooking. Once cooked, remove the Crab Rangoon from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
Serve the hot and crispy Crab Rangoon with the homemade sauce on the side for dipping. Your guests will love the combination of flavors and textures, and you’ll be sure to impress with this delicious appetizer. And with this recipe yielding approximately 60 Crab Rangoon, you’ll have more than enough to satisfy even the heartiest appetites. So go ahead, make a batch of Crab Rangoon and sauce for your next gathering, and watch as they disappear in no time!
